Made it to another weekend and the jet lag is slowly disappearing. I know this because I've been pressing the snooze button one too many times and it has resulted in pretty frantic mornings. It's been a good week work-wise as well. I made a batch of yogurt and I am getting to use some very fancy microscopes...I got to see the microstructure of a 6% fat yogurt that I had made! Very very cool! This is probably only exciting to my fellow food science nerds. Some students from France were leaving this week so there was an authentic crepe making party at my place. Delicious! We had savoury fillings (mushrooms, with onions, garlic, corn, chili and smoked salmon with feta) and sweet ones (nutella and banana, jams, brown sugar and lemon juice). Sorry, no pics.
... read more